Lots of you asked for it so I’m proud to welcome my buddy (and the AHA Homebrewer of the Year), Wayne Doucette, back on the show. This week, he’s talking all about pH in brewing and why it matters. From the mash, to the boil, and all the way thru fermentation! So buckle up because it’s time for the Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer!

If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Trub Club! —  https://www.patreon.com/bePatron?u=21132635

Brewing Water Chemistry: Understanding Mash, Boil, and Fermentation pH with Wayne Doucette

Links for this episode:
APERA Digital pH Meter: https://amzn.to/4kJjaIn
Milwaukee Digital pH Meter: https://amzn.to/4qLKHdL
pH Test Strips: https://amzn.to/4bVW7I7

If you have a question that you’d like us to discuss on a future episode, please click on the “Submit a Question” link at the top of our website or you can now call in your questions via our questions hotline @ 325-305-6107 and leave your message after the beep.

Let us know what you think and enjoy the show!

cheers,

joshua

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This episode is brought to you by, Muntons Malts – a company that is passionate about providing premium malts to brewers worldwide. YOU can experience the difference Muntons offers by joining a recipe receiving tier of our Trub Club because every kit that ships out now includes premium Muntons Malt, join at https://www.patreon.com/HomebrewHappyHour

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